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Snobbery to think flavors should not be masked? - Page 2

post #16 of 34
Quote:
Originally Posted by harvey_birdman View Post
I have no problem with sauces so long as they are actually good and add something to the dish.

Anyone who uses bottled ketchup, yellow mustard, A1 sauce or ranch dressing on anything at any time should probably be executed.

yellow mustard? I probably have 6 or 8 different yellow mustards at home.
post #17 of 34
This discussion will not work. Taste is objective. There are those in possession of a higher faculty of taste and those who eat supermarket vegetables. I agree with whatever kwilkinson has said or will say in this thread.
post #18 of 34
Quote:
Originally Posted by fuji View Post
Shit, got me there. Should have wrote I prefer steak with horse raddish, my mistake.

nigga y u like horseradish so much
post #19 of 34
Quote:
Originally Posted by wEstSidE View Post
nigga y u like horseradish so much

post #20 of 34
its not snobbery, but a little narrow minded
post #21 of 34
I just eat what Tyler Florence and Giada tell me to eat.
post #22 of 34
Thread Starter 
Quote:
Originally Posted by wEstSidE View Post
kyoung i agree with you but we're the minority. i dont know about you but i'm the guy who always gets things "plain" or with stuff "on the side." i feel like a lot of people overdo it with the extras/condiments. then again, i don't even like ketchup on my french fries.

I'm not saying sauces or mixers or what have you have no place. If fact, when well done, I agree that they can definitely enhance the dish/drink/etc., but this usually means that they compliment, rather than mask, the base ingredients. For instance, when someone takes a burger and adds tortilla chips, jalapenos, onions, guacamole, etc. can you actually taste the beef that is the backbone of that burger? Again, I understand that taste is subjective, but the human palate can only discern a finite number of flavors at a given time, so I think at some point, adding too many ingredients/flavors is done at the expense of ingredients, right?
post #23 of 34
Quote:
Originally Posted by pstoller View Post
Should we ban Worcestershire and Tabasco next?

If you try to stop me from putting Worcestershire on cheesesteaks, I will unleash the black market nuke I have sitting around on you. This is not a question. I will hurt things.







*this post may contain a SMALL bit of exaggeration.



Okay, actually seriously, some people do overuse condiments. And I do agree with many that the pleasure of taste is often in subtlety, and that the HFCS loaded condiments we typically see can and often do completely bury those subtleties in flavor of 10 different varieties of sweet. It's not inventive, and it's not really all that enjoyable. Actually, it's a criticism of craft beer too. Shoveling in hops to make your beer extra bitter does not good taste make. Balance and subtlety, please.

Unlike many purists though, I'm not completely against condiments. Sauces and spices, used right, might cover up the flavor to some of those people. But they can enhance as well. To use some hopefully familiar examples, it's the difference between Texas Barbecue and NC barbecue. Texas dumps buckets of sweetened tomato sauce onto beef. NC uses a vinegar based sauce to contrast with the sweetness of the pork, creating a smoky, tangy result that's not entirely pork, but a worthy creation that stands as a separate category.

Or cocktails. Yes, lots of liquors are delicious by themselves. But combined, you can make amazingly tasty things that bear little resemblance to the original forms. Yes, you could stick to the purity of the original forms, but why would you limit yourself?
post #24 of 34
My wife lives for condiments and sauces. She is the one the snobs complain about. Food, in her mind, is a sauce delivery mechanism. I also like sauces, but I do prefer to be more connected to my ingredients. If I order duck, I'd like to taste duck, but I'd also like to taste cooking.

I've found that aside from the lobster rolls, most seafood in New England is incredibly bland. The expectation is that you should be wowed by the "freshness" as oppised to the seasoning/sauce. That just doesn't do it for me.
post #25 of 34
Depends on what you are eating/drinking. If you are having great/fresh sushi, then sure, don't mess it up by dunking it in soysauce mixed with wasabi. If it's an all you can eat for $13.99 sushi joint, the spicy mayo is probably required.

In some cuisines, the sauce is the focus. Think Korean, Sichuan, Indian.
post #26 of 34
Both extremes make it hard for me to properly enjoy food. A good sauce, such as one of the "mother sauces," well made and applied can really enhance a dish. However, burying something in nacho cheese sauce will rarely enhance the dish, unless you're 21 and are high with the munchies. So I guess this brings context into things too...
post #27 of 34
I don't know - I think that correct use of sauces, condiments, chutneys, pickles etc, contributes greatly to enjoyment of life. I like the occasional heavy sauce - stir fried, stewed or other. but I also really like to have several stand alone items - meat, a starch, bread, a vegetable, and have a small line up of condiments to add to them in different ratios each bite.
post #28 of 34
If I happen to like soy sauce with wasabi on my sushi, I'm going to eat it that way. I wouldn't eat at a place with crappy fish anyway, so its a given that the food will be very fresh. But once you've had it a few times, maybe you want to add something to it...there is nothing wrong with that.
post #29 of 34
Depends on the food/drink in question. I drink cognac with coke myself, but I enjoy it neat too, both these experiences are polar opposites in terms of taste, aroma etc. Jack Daniels is crap, so it doesn't matter what you mix it with because you won't miss out on much.
post #30 of 34
I'm probably going to get a bunch of crap for this based on the hot sause thread but... I agree, I have never understood why some people dump, not drizzle, Tabasco on everything claiming it "enhances" the taste of the food. Might was well eat a bunch of toast soaked in Tabasco at that point. Another is people who order the hottest wings and completely cover them in blue cheese/ranch dressing...
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